Pigs Feet Stew (Körömpörkölt)

Directions:                                                 

1	Clean your pig's feet well.
2	Add the fig feet to a large pot of water and let it come to a boil and cook for twelve minutes.
3	Turn off the heat remove the pig feet’s and set aside.
4	Discard the liquid.
5	Heat a large skillet over medium-high heat.
6	Add the pig’s feet and lightly browned on all sides, about 5 minutes.
7	Remove and set aside.
8	In a large pot over medium heat, add the onion and garlic.
9	Cook the onion until golden brown (be careful not to burn) about 3 minutes.
10	Add the pig's feet, water, apple cider vinegar, bay leaves, sugar, parsnip, carat, pepper, tomato, celery, paprika, roosted hot chili pepper and freshly ground black pepper.
11	Increase the heat to high and let the mixture come to a boil. Cook for about 15 minutes.
12	Reduce the heat to medium-low. Let the mixture simmer for about two hours or until the meat is tender. Stir occasionally to prevent sticking or burning.
13	Add a water as it needed.
14	It is Important that the broth is to be thick and sticky, and the meat is easily separated from the bone.
15	Add the red wine twenty minutes before at done.
16	When the liquid is thickened and the meat easily pulls from the bones, it is done.
17	Remove from the heat and serve immediately over boiled or roasted potatoes (see more)  (go back)